Category: Green Tea

C. sinensis var. unknown; Jiaxing, Zhejiang Province, 200m?; Spring, 2019, one bud and leaf, green tea process. Lóng Jǐng Lǜ Chá, 龙井绿茶, Dragon Well Green Tea. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dried leaves are a yellowy-green colour and disctly flat, with an aromatic, fragrant, biscuit, and caramel aroma, with a hint of chocolate. The wet leaves are similarly coloured, spongy and have a strong, vegetal scent, with hints of canned peas, broccoli, and a suggestion of dried raw egg.

3g of dried leaf was infused in 150ml of water for 15 sec@80-85 deg. C. The brewed tea liquor was pale yellow with a faint green tinge in colour, with an aroma that was soft, elusive… almost non-existent. in the mouth it presents creamy, moderately thick, with a mild peppery tingle, as well as a lingering sweetness, & astringency. The taste had subtle vegetal hints, and was mildly floral with hints of orchid and osmanthus.

This is one of those frustrating “Gift” teas that comes from locally targeted distribution. The packaging has no information whatsoever, and what little there is was gleaned from back and forth inquiries with the person who gifted the tea. It is a perfect example of the divide between science, and philosophy, between introspection and reflection, between getting to know the tea you’re drinking and simple, thought-free, hedonistic gratification.

C.sinensis var. Dāng Shuǐ Green; Baijiang Union Village, Tonglu County, Hangzhou, Zhejiang, 75-150 meters; Spring, 2021, pre-Ming, bud only, hand processed. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaves are yellow tinged dull green, smallish buds with an aroma that hints of melon, and stone fruits like white peach.
The wet buds are plump and uniformly yellowy-green with brown stem breaks. They have a vegetal, green pea, and baby corn scent, with a hint of apricot when cool.

3-4g of dry buds were infused in 150ml of water for 20 sec.@80-90 deg. C The brewed tea liquor is a pale yellow colour, with a faint, barely discernible sweet, fruity aroma. in the mouth it is thick, viscous, oily, with a lingering fresh, spicy, tingling, astringency, and the taste is florist-shop vegetal with a mild sweet fruitiness, and a mouthwatering bittersweet finish.

C. sinensis var. Bi Xiang Zao; Guzhang, Xiangxi AP, Hunan province, high mountain; Spring, 2021, bud and one leaf, pan fired, hand rolled. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaves are curved and twisted and dark green to black in colour with a boiled lolly, caramel, honey aroma. The wet leaves have a vibrant yellow tinged green colour with a vegetal, stewed broccoli/cauliflower stems, baked chestnut, & sweet grass scent, when cooler.

3-4g of dry leaf was infused in 180ml of water for 20-30sec.@70-80deg. C, producing a pale yellow, clear tea liquor, with a faint, buttery scent. in the mouth it is viscous, creamy, smooth, and mildly astringent with a mild, floral, suggestively meaty, creamy, luscious, taste followed by a mild herbal medicine finish.

This tea is from Zhang Jia Zhe, and was brought to me by my son after a trip he took with his mum. In general I find this tea a pleasant drinking tea, however, I do seem to have some scratchy through episodes whilst drinking it, “fishbones” so to speak. All in all, an interesting and tasty tea.

C. sinensis var. lao cong; Baoer Shan, Anhui Province, 660～880m; Early Summer, May, 2021, mature single leaf, shade wilted, wok roasted, basket baked;

#TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaves appear to be thin, twisted, and thyme green to black in colour, and has an aroma that is malty, with caramel, honey biscuit, sweet, and toasted chestnut notes. The wet leaves open up to reveal “pumpkin/melon seed shaped leaves with a bright yellowish-green colour, and have a duck egg, hempish? resinous, subtly sharp, and woody spice scent.

2-3g (2 tsp) of dry leaves were infused in 180ml of water for 15-30sec. @75-85deg. C. The brewed tea liquor is a pale, bright, crystal clear, yellow colour with a vague barely discernible aroma. In the mouth it is crisp, stimulating, creamy, and viscous, with fresh and sweet finish, the taste is mildly biscuity, with milky, honey & malt biscuit notes.

My instant reaction to this tea was, “Oh! That is so nice.” It has a delightful, long lingering, pleasant, & satisfying aftertaste (huígān, 回甘).

Spring, Mingqing, 2020; var: Ya’an Lao Chuan Tea; Mending Shan, Sichuan; one bud & 1-2 leaves, semi-manual green tea process; 1000m; #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry single buds have sage green and mottled appearance with a spiced egg biscuit aroma. The wet leaves appear to be plump and pale green in colour with a spicy and peppery aroma.

3g of dry buds where steeped in 150ml of water for 10-30sec@90deg. C.

The brewed tea liquor is a pale yellow-green colour with a buttery, bready, mildly cinnamon spiced aroma. In the mouth it is moderately viscous, creamy, smooth, stimulating, and mouthwatering, with a metallic, sweet finish. The taste is bready, malty, light, peppery, mildly astringent, and had a sweet, lingering lemon-citrus aftertaste.